International
Vegetarian Union
Vegan Chili RecipesContributed by Vegetarians and Vegans from around the world

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Vegetable
ChilliFrom: Lisa Lisker
.uk

red kidney beans, 6oz.

oil, 2 tbsp

onion, 1, chopped

garlic cloves, 2, crushed

ground cumin, 1 tsp

chilli powder, 1/2 tsp (or 1 small fresh chilli, chopped)

wholemeal flour, 2 tbsp

ripe tomatoes, chopped, 2 lb.

tomato puree, 2 tbsp

vegetable stock cube

brown sugar, 1 tsp

salt & pepper to taste

small carrot, diced

small potato, diced

celery sticks, trimmed & diced

cauliflower florets, 4 oz.

red pepper, deseeded and sliced

mushrooms, sliced, 4 oz.

courgette (zucchini), sliced, 1

to garnish - avocado slices, chopped parsley.

If using dried beans, soak overnight, drain, and cook in plenty of
water until tender, about an hour.
Otherwise use canned. Heat the oil, add the chopped onion and cook
until transparent.

Add crushed garlic, cumin, and chilli and cook for a minute more.
Stir in the flour, and add the tomatoes.
Add tomato puree, stock cube, sugar, salt and pepper.
Simmer gently for 5 minutes.
The sauce should be quite thick.

Add the carrot and potato, cover the pan, and continue to simmer
for about 10 minutes until the carrot is almost cooked.
Then add the celery, cauliflower and pepper and simmer for 5 minutes.

Finally, add the sliced mushrooms and courgette and continue to
cook, covered until all the vegetables are tender - 5-10 minutes.
Stir in the beans and heat through.
Serve topped garnish. Serves 4-6